Pumpkin Cake

An heirloom Texas recipe from my Great Aunt Ila Gover. I still have the red Bundt pan that she used half a century ago. Try a glass of sweet wine with a slice of warm cake. A sweet Gewurztraminer, Cream Sherry, Red Port or Moscato di Asti will work nicely.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

1 cup Shortening

3 cups Brown sugar

3 Large eggs

1 pound Canned pumpkin

3 cups All-purpose flour, sifted

1 teaspoon Baking powder

1 teaspoon Baking soda

1 teaspoon All spice
*

1 teaspoon Cinnamon
*

1 teaspoon Nutmeg
*

1 teaspoon Vanilla Bean Paste
*

1 cup Chopped pecans

Instructions

Pre-heat oven to 350 degrees and grease and flour a tube pan.

Cream shortening, sugar, eggs, and pumpkin in a mixing bowl.

In a separate mixing bowl, sift together flour, baking powder, soda and spices.

Add sifted ingredients to creamed mixture and mix until just blended.

Add vanilla extract and chopped pecans.

Fill prepared pan with batter.

Tap pan on countertop to settle air bubbles.

Bake in 350 degree oven for 1 1/2 hours.

Buy Ingredients

The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.